Quick and Easy Indian Curried Chickpeas

Easy Indian curried chickpeas (Vegan, gluten-free)
Ratings (5)
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2-3 servings
Nutritional Guidelines (per serving)
854 Calories
22g Fat
130g Carbs
43g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegetarian and vegan recipe for Indian chickpea curry (garbanzo bean curry) uses prepared and canned ingredients so you can whip it up in a hurry - it really is a very quick and easy recipe. Even though it uses canned ingredients, you add lots of spices to give your curried chickpeas a real Indian flavor.

Serve your curried chickpeas over steamed white or brown rice or another whole grain to make it a full meal instead of just a side dish, if you'd like. 

This recipe is vegetarian, vegan and gluten-free.


  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1/2 cup vegetable broth
  • 2 15 1/2 ounce cans chickpeas (garbanzo beans), drained
  • 1 tsp curry powder
  • 1 tsp coriander powder or turmeric
  • 1 tsp cumin
  • 3 tbsp prepared chutney
  • 2 15 1/2 ounce cans diced tomatoes (no need to drain)

Steps to Make It

  1. Heat the olive oil over medium heat in a large skillet or sauce pan. Add the chopped onion and sautee the onion just until soft, about 3 to 5 minutes.

  2. Add remaining ingredients and stir to combine well. Cover, and allow to cook for at least 5 minutes, stirring occasionally, until heated through.

This dish will make about 6 servings if you're making it as a side dish. If you're planning on serving it as an entree, however, plan on it making closer to 3 to 4 servings.